Several times, I have expressed my predilection for the cooking and consumption of Equus asinus, the donkey. It is, in fact, my favourite red meat, just edging out its cousin the horse.
Unfortunately, the restaurant which sold me the meat (and in which I also often dined) closed about a year ago when the owner retired. Recently I found a new vendor, again a restaurant which also sells the meat for home cooking.
It comes in various forms. Most common, of course, is simply sold as 驴肉 (lǘ ròu), 'donkey meat'). Which part of the animal is not mentioned, though I suspect both tenderloin and rump are what I get, depending on the vendors stock at any one time. Leg however, is specified.
驴肉 (lǘ ròu) Donkey Meat
Then it gets more interesting. In random order:
驴腿 (lǘ tuǐ) Donkey Leg
驴排骨 (lǘ pái gǔ) Donkey Ribs
驴尾 (lǘ wěi) Donkey Tail
驴肝 (lǘ gān) Donkey Liver
驴心 (lǘ xīn) Donkey Heart
驴杂 (lǘ zá) Donkey Mixed Offal
驴肚 (lǘ dǔ) Donkey Tripe
驴皮 (lǘ pí) Donkey Skin
驴肠 (lǘ cháng) Donkey Intestines
驴脑花 (lǘ nǎo huā) Donkey Brain
驴血 (lǘ xuè) Donkey Blood
驴鞭 & 蛋 (lǘ biān & dàn) Mr. Donkey's Reproductive Equipment
All of these delights are prepared and served just like the same parts of other animals.
All images except the first are from Meituan food delivery service app. The first is mine.
